beef brisket

[outnumbered]

Hi I am new to smoking just got the Bradley original smoker. I want to smoke a beef brisket for my daughters first birthday and turn it into pulled beef sandwiches. How long should I plan to smoke a brisket for? If I put 4 briskets in the smoker does that add to the cook time? How long should I put smoke on them for? Any good sauces? What temp should I set the smoker at? Thanks for the help?

[SoCalBuilder]

Welcome Outnumbered - THe first thing you may want to look at this link - http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga

Brisket is great on the Bradley. Four brisket is an ambitious endeavor but definitely doable. There are many variables and the amount of mass in the Bradley is one of them. Outside temp, the wind, etc. all comes into play. A brisket is an overnight adventure. The smoking portion should be done while you're still awake and then after the smoke is done, you empty and change the water bowl, check the V-pan to make sure it isn't plugged and then comtinue on with the smoke. Some peolple at this point will put the beiket in the oven and finish the smoke there.

There is a lot more information coming your way.

Enjoy

[GusRobin]

As stated that could be ambitious. I am not sure how good brisket will be a pulled beef. Others with more knowledge can jump in. If I were doing pulled beef I think  I would use chuck roast(s) on the Bradley. Here are some links to others that have made pulled beef with chuck.

http://forum.bradleysmoker.com/index.php?topic=16696.msg201983;topicseen#new

http://forum.bradleysmoker.com/index.php?topic=16434.0;topicseen

http://forum.bradleysmoker.com/index.php?topic=16960.msg205130;topicseen#new

[Pachanga]

Here is some info on multiple briskets plus some brisket techniques.  I prefer my brisket not fall apart.  I like a little tug and for slices to stay together.

If you want pulled brisket, it will need to be taken to a higher Internal Temperature (IT) than the following suggested techniques, but only by a few points.  Too much and the meat will have a dry mouth feel.

Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532

Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

So your brisket doesn't fit - solution here
http://forum.bradleysmoker.com/index.php?topic=13080.0

How do you make burnt ends?
http://forum.bradleysmoker.com/index.php?topic=14065.0

To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0

Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0

Good luck and slow smoking,

Pachanga

[Habanero Smoker]

Hi Outnumberes;

Welcome to the forum.

Panchanga's has given you links that are very helpful.

There is a BBQ joint near me that makes the best pulled brisket you ever want to taste. He cooks it until a fork can be inserted and twisted easily. He pulls it with the grain, serves it as a sandwhich on hard crust rolls with either his signature cheese sause of his BBQ sauce.

[beefmann]

welcome to the forum and enjoy

[Brisket Lover]

Mmm brisket. Remember we like pictures.

[outnumbered]

thanks for all the help I will let you guys know how it goes. I am going to give it a test run this week.